Nutritional Evaluation of Biscuits Developed from Quality Protein Maize
Malnutrition is one of the causes of triple burden on the nation. It is decreasing in South Asian countries but still almost 83 million are suffering1. To combat the condition of malnutrition, bio-fortified crops are being developed. One of the crops which were developed is quality protein maize; maize with better biological value and balanced amino acid profile which helped in increasing the absorption of other vitamin A, calcium and carbohydrate 2. In this background, the present study was planned with an objective to develop biscuits with optimum sensory and nutritional attributes which can help in impeding malnutrition. The biscuits were subjected to organoleptic evaluation by the panel of 10 semi-trained judges. A 9- point hedonic scale was used for evaluating sensory attributes of the developed biscuits. There was insignificant difference between overall acceptability score of the developed biscuits but was highest for the biscuits developed from quality protein maize. The quality protein maize containing biscuits had high protein (8.11 g/100 g), ash (1.46 g/100 g), lysine (3.66 g/100 g protein), methionine (1.66 g/100 g protein), tryptophan (0.84 g/100 g protein), linoleic (25.57%), linolenic acid (1.66%) and in vitro protein (81.92%) and starch digestibility (53.18%) acceptability in comparison to wheat biscuits. Thus, incorporation of quality protein maize in the development of bakery products helped in improving the nutrient contents and thus is a good alternative to be used during feeding trial.
UNICEF, Levels and trends in child malnutrition. The Data and Analytics Section of the Division of Data, Research and Policy, UNICEF New York; the Department of Nutrition for Health and Development, WHO Geneva; and the Development Data Group of the World Bank, Washington. 2018.
FAO, Maize in human nutrition- comparison of nutritive value of common maize and Quality Protein Maize. 1992, 1-6. Www.fao.org/docrep/T0395E/T0395E0a.html.
AOAC, Official Methods of Analysis. Association of Official Analytical Chemist. Washington, D.C. 2000.
Carpenter, K.J. The estimation of available lysine in animal protein foods. J. Biochem., 1960, 77, 604-610.
Concon, J.M. Rapid and simple method for determination of tryptophan in cereal grains. Anal Biochem., 1975, 67, 206.
Horn, M.J., Uson, W.H. and Blum, A.E. Calorimetric determination of methionine in protein and food. J. Bio. Chem., 1946, 166, 133-135.
Bernfeld, F. Amylase α and β. Meth. Eznymol., 1954, 1, 149-158.
Akeson, W.E. and Stahcman, M.A. A pepsin pancreatin digest index of protein quality evaluation. J. Nutr., 1964, 83, 257-265.
Shukla, S. Nutritional evaluation and utilization of quality protein maize based blends. M.Sc. Thesis. Department of Food and Nutrition, College of Home Science, CCS Haryana Agricultural University, Hisar, India. 2006.
Sentayhu, A. Protein, tryptophan and lysine contents in quality protein maize, North India.
Ethiop. J. Health Sci., 2008, 5, 99-105.
Durjoiye, A.I., Drambi, N.D. and Chukwu, O. An evaluation of proximate composition of cereal grains for confectionary and pasta production. Int. Refereed J. Engg. Sci., 2016, 5, 1-6.
Guria, P. Physiochemical properties, nutritional quality and value addition to Quality Protein Maize. MSc Thesis. Department of Food and Nutrition, College of Rural Home Science, University of Agriculture Sciences, Dharwad. 2006.
Okonkwo, C.O. and Aghrandhu, U. Proximate and vitamin composition of cereals commonly used for weaning babies food preparation in South Eastern Nigeria. J. Bio. Agri. Healthcare., 2017, 22, 71-75.
Sangeeta and Grewal, R.B. Physiochemical properties of psuedo-cereals (Amaranth and buckwheat). The Pharma. Innov. J., 2018, 3, 7-10.
Wondimu, A. and Tekabe, F. Development of suitable processes using yellow Quality Protein Maize in Ethiopian traditional foods including complementary food. Ethiopian Health and Nutrition Research Institute. Funded by Sasakawa Africa Association(SAA) Addis Ababa. 2016. Pp 1-3.
Tandzi, L.N., Mutengwa, C.S., Ngonkeu, E.L.M., Woin, N. and Gracen, V. Breeding for Quality Protein Maize varieties: A review. Agron., 2017, 7, 2-16.
Abiose, S. H. and Ikujenlola, A. V. Comparison of chemical composition, functional properties and amino acid composition of Quality Protein Maize and common maize. J. Fd. Sci. Technol., 2014, 5, 81-89.
Sanjeev, P., Chaudhary, D.P., Sreevastava, P., Saha, S., Rajendram, Sekhaer, J.C. and Chikkappa. Comparison of fatty acid profile of specialty maize to normal maize. J. Am. Oil Chem. Sci., 2014, 91, 1001-1005.
Vancetovic, J., Ignjatovic-Micic, D., Trbovic, D., Delic, N., Bozinovi, S., Nikolic, A. and Kostadenovic, M. Biochemical and physical kernel properties of a standard maize hybrid in different TopCross™ Blends Sci. Agric., 2017, 74, 461-68.
Khan, A. Characterization of the fatty acid and mineral composition of selected cereals cultivars from Turkey. Res. Nut. Prod., 2015, 9, 124-134.
Osuna, M.B., Jualis, M.A., Romero, A.M., Avallone, C.M. and Bertole, N.C. Improvement of fatty acid profile and studio of rheological and technological characteristics in breads supplemented with flax seed, soyabean and wheat bran flows. The Sci. World J., 2014, 1 to 10.
Giwa, E.O. and Victor, I. A. Quality characteristics of biscuits produced from composite flours of wheat and quality protein maize. Afr. J. Fd. Sci. Technol., 2010, 1, 116-119.
Akanbi, C.T. and Ikujenlola, A.V. Physiochemical composition and glycemic index of whole grain bread produced from composite flours of quality protein maize and wheat. Croat. J. Fd. Sci. Technol., 2016, 8, 1-9.
Prakash, O. Development of breakfast cereal product using quality protein maize. M.Sc. Thesis. Division of Post Harvest and Technology, College of Agriculture, Indian Agricultural Research Institute, New Delhi. 2013.
Chandana, P.G.P. and Navaratne. Development of soft dough biscuits with high unsaturated fatty acid. J. Multidisciplinary Engg. Sci. Studies., 2015, 1, 9-24.
Rani, V., Grewal, R.B. and Khetarpaul, N. Sensory and nutritional evaluation of soy supplemented nutritious baked products. J. Dairying Fds. H.S., 2008, 27, 209-215.
- There are currently no refbacks.